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it’s spring…and i guess i’m excited

March 20, 2012
the main event
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It’s Spring, and I must accept it. I, the minority, am annoyed with the lack of the white stuff this winter, and the reality that I’ll have to let another year pass before I’ll be able to cruise down a mountain tumble down a hill on my snowboard on my butt.

To comfort my sorrows, I whipped up a big batch of arugula pesto. And it worked. I mean, who could complain while eating something that looks like this?:

In a food processor, combine arugula, Parmesan cheese, extra-virgin olive oil, lemon zest, lemon juice, pine nuts, and S & P, using water to thin it out to the desired consistency. Since only a small amount of arugula will fit in the food processor at a time, continue to add more arugula in batches, adjusting the other ingredients and seasoning to your taste.

I tossed the pesto with bow tie pasta, sun-dried tomatoes, pine nuts, and a bit more grated Parmesan cheese on top.

And though I’m still not completely ready to start a new season, I look forward to the pesto.

scotch eggs

March 19, 2012
appeteaser, the main event
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Being that it was just St. Patty’s Day, is it wrong to write about Scotch Eggs? Yes? Then I don’t wanna be right. This dish is fairly straight forward, but requires just a bit of time, patience, and a gentle touch.

Start by making the eggs, which should be cooked just shy of hard-boiled (in a pot, cover eggs with cold water and bring to a boil. Turn the heat off, cover the pot, and cook for 9 minutes. Remove the eggs, run under cold water, peel). Sprinkle the eggs withS & P and encase each egg in bulk sausage (also seasoned gently with S & P).

Roll the balls (hehe) in flour, then beaten eggs, and finally breadcrumbs (seasoned however you like). Fry in canola oil, using one ball (hehe) as a tester, making sure the sausage is cooked through. Drain on a paper towel and sprinkle a bit more salt right when they come out of the oil.

Scotch eggs can be dipped in mustard and served with little more than a simple, fresh salad.

 

a most cheesy dinner: part two

March 10, 2012
somethin' on the side, the main event
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Luckily my cheesy dinner doesn’t stop at broccoli cheddar soup. A twice baked, loaded potato compliments the soup and rounds out the meal.

Roast the potatoes whole in a 375-degree oven until tender, or easily pierced with a sharp knife, which will seem like an eternity. Once cool enough to handle, scoop put the flesh and mash with cheddar cheese, sour cream, chopped chives and crumbled cooked bacon. Season with S & P.

Next, fill the potato skins with the mashed potatoes, top with a bit more cheese and bake just until warmed through and the cheese on top melts.

a most cheesy dinner: part one

March 9, 2012
somethin' on the side, the main event, the underwear diet
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There are few foods that do it for me the way cheese does. It can be dolled up or dressed down, incorporated into all meals–including dessert–and served hot or cold.

This meal is dedicated to you, cheddar cheese. I love you.

In a pot, sautee diced onions in oil over medium heat until translucent, adding minced garlic during the last minute of cooking. Pour in beer of your choice and allow it to reduce by 3/4. Add broccoli florets and stems, roughly chopped, and cover with chicken stock. Simmer until the broccoli is tender. Purée in a blender or with an immersion blender until smooth. Stir in grated extra-sharp cheddar cheese a little at a time so that the soup retains a silky, slightly thick consistency.

baked eggs

March 1, 2012
somethin' on the side, the main event
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I’ve recently been reunited with my ramekins and I thought the best way to celebrate was with baked eggs. I’ve been eyeing a recipe in my Four Ingredient Cookbook for a while now, and the time is right.

Sautee thinly sliced leeks in butter and oil until soft. Season with S & P and distribute evenly among ramekins.

Crack one egg into each ramekin carefully–don’t you break that yolk! Sprinkle the tops with a bit more S & P and pour a touch of heavy cream on top of the eggs. (Seriously, just a touch. Don’t overdo it like I did.)

Bake in a hot water bath in a 375 degree oven till the whites are set and the yolks remain runny, about 10 minutes.